The restaurant
The environment
The gastronomic restaurant La Boscana is located in Pla d’Urgell, in the middle of the plain of Lleida, in the Ponent region. In the middle of an agricultural area, La Boscana was born as a family project of the three Castañé brothers and mother Roser, led in the kitchen by the youngest of the brothers, chef Joel Castañé Daniel.
Surrounded by fruit trees, the vegetable garden, animals and more than 60 natural species, the restaurant is accompanied by an event hall, La Masia and the family home. An ecosystem that respects the origins, the environment, the territory and the traditions.
The restaurant room
The restaurant, conceptualized as a “glass box”, allows complete immersion in the Lleidatà landscape and where the boundaries between interior and exterior space are absolutely invisible.” With only eight tables, intimate and unique.
Conceived in 2009 by the architect Jordi Font, the restaurant was born from a former stable, giving priority to bio-construction and sustainability. La Boscana has organic materials such as wood, bamboo or wicker, in order to integrate the architectural space with its surroundings.
All interior furnishings are custom designed for the space and made by local carpenters and blacksmiths.
The Palau Masia
Palau Masia, the most intimate space in La Boscana. With its ability to accommodate smaller gatherings, it is the perfect setting to celebrate special moments privately. Ideal for family gatherings, a birthday, a meeting between friends, surrounded by nature and served by our own team of cooks and room staff.
Also if you wish to extend your stay in La Boscana, the five rooms available at Palau Masia offer you the opportunity to spend the night there.
The garden, the fruit trees and our future arboretum and chicken coop
The farm has more than 60 natural species, the garden and our fruit fields that allows us to make conscious, responsible consumption and a cuisine that looks for well-being.
We cultivate, care for and harvest ourselves in our organic garden and fruit trees where we water drop by drop and use natural and organic treatments.
Soon, we will have a plantation ‘Field Show’ or Arborètum of fruit trees, which will act as a sustainable botanical garden of fruits that will be incorporated into the dish and will allow us to advance in our R&D workshop.
